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Creamy Cheeseburger Potato Soup (Easy Crockpot)

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This creamy cheeseburger potato soup in the crockpot is the ultimate comfort food—rich, velvety, and packed with cheeseburger flavor. It’s a dump-and-go meal that tastes like you spent hours on it, but the slow cooker does all the work.

Ingredients

Scale
  • 1 lb ground beef (80/20 works best)
  • 1 medium yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 4 cups low-sodium beef broth
  • 2 lbs russet potatoes, peeled and diced into ½-inch cubes (about 4–5 medium potatoes)
  • 1 can (10.5 oz) condensed cheddar cheese soup
  • 1 cup whole milk (or 2%)
  • 1 cup shredded sharp cheddar cheese (plus more for topping)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional)
  • For the toppings (optional): shredded cheddar cheese, cooked and crumbled bacon (about 4 strips), chopped green onions or chives, diced pickles or pickle relish, sour cream

Instructions

  1. Brown the ground beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink—about 6-8 minutes. Drain off any excess fat, but leave a little for flavor.
  2. Cook the onions and garlic: In the same skillet, add the butter and diced onion. Cook over medium heat until the onion is soft and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Scrape up any browned bits from the bottom of the pan.
  3. Layer everything in the crockpot: Add the diced potatoes to the bottom of your slow cooker. Top with the cooked beef and the onion-garlic mixture. Pour in the beef broth. Do not stir yet.
  4. Cook on low for 6-7 hours or high for 3-4 hours, until the potatoes are fork-tender.
  5. About 30 minutes before serving, use a potato masher to gently mash some of the potatoes right in the crockpot, leaving plenty of chunks for texture.
  6. Stir in the condensed cheddar cheese soup, whole milk, and shredded cheddar cheese. Add the salt, pepper, and smoked paprika if using. Stir until everything is well combined and the cheese is fully melted. Let it cook on low for another 20-30 minutes.
  7. Taste and adjust seasoning as needed.
  8. Serve hot, ladled into bowls, and top with extra shredded cheddar, crumbled bacon, green onions, diced pickles, and a dollop of sour cream if desired.

Notes

Don’t skip browning the beef—it adds essential flavor. Cut potatoes evenly (½-inch cubes) for consistent cooking. Add dairy at the end to prevent curdling or graininess. For a thicker soup, mash more potatoes. Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months. Reheat with a splash of milk or broth to thin if needed.

Nutrition

Keywords: cheeseburger soup, potato soup, crockpot soup, slow cooker soup, creamy soup, comfort food, easy dinner, ground beef soup

Find it online: https://dahliadishes.com/creamy-cheeseburger-potato-soup-easy-crockpot/